8 short bacon rashers, cut up (use low fat and remove all rind and marbling)
1KG Mince (you will have to make your own using veal or topside and removing all fat and
marbling)
2 onions chopped
1 green capsicum chopped
750g can red kidney beans
2 x 420g cans condensed tomato soup
2-3 tspsns Mexican chili powder to taste
250g elbow macaroni, cooked
Preheat oven to 200C/180C fan forced. Heat a large frying pan over moderate heat. Cook
bacon until crisp, drain on paper. Shape mince into small (unshelled walnut size) balls,
brown in bacon fat. Place in a large casserole dish. Add onion and capsicum to pan cook
3-4 minutes. Stir in undrained beans, soup, 1 cup water, chili powder and macaroni; stir
well. Pour over meatballs. Mix in bacon. Cover; bake for 40-45 minutes until bubbly.
1KG Mince (you will have to make your own using veal or topside and removing all fat and
marbling)
2 onions chopped
1 green capsicum chopped
750g can red kidney beans
2 x 420g cans condensed tomato soup
2-3 tspsns Mexican chili powder to taste
250g elbow macaroni, cooked
Preheat oven to 200C/180C fan forced. Heat a large frying pan over moderate heat. Cook
bacon until crisp, drain on paper. Shape mince into small (unshelled walnut size) balls,
brown in bacon fat. Place in a large casserole dish. Add onion and capsicum to pan cook
3-4 minutes. Stir in undrained beans, soup, 1 cup water, chili powder and macaroni; stir
well. Pour over meatballs. Mix in bacon. Cover; bake for 40-45 minutes until bubbly.
Little Leakers
Meatballs Mexicana
